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Old School Jewish Deli Rye with Onions

January 18, 2014 - 7:13pm

isand66

Old School Jewish Deli Rye with Onions

One of my favorite ryes is the one from Inside the Jewish Bakery by Norm and Stan. I have not made it for a while but I figured it was time to try it again since I've been getting a lot of questions about it on my other blog site.

I used freshly milled rye flour in place of the white rye flour in the original recipe and I also added 25 grams of dehydrated onions which were re-hydrated by mixing with the water for the dough. I used some of my recently made rye starter at 100% hydration and compensated for the lower 80% hydration called for by adjusting the flour and water slightly.

I found the starter and the dough to be very easy to handle and the end result of the bake was probably one of the best ryes I have made to date. The crumb was nice and moist and the onion flavor was just enough to make this the perfect bread for a hot pastrami sandwich with melted Munster Cheese.

If you have not tried this one, you don't know what you are missing! There is no comparison between this rye bread and the sorry excuse they sell in the supermarket.

whole rye made the bread so much better along with the re hydrated onions in the dough liquid. These two things make rye taste the best for me - along with some caraway Does the ITJB recipe have caraway in it? The crumb on this one looks perfect and the pastrami would be a good fit, I'm trying t get through ton of pulled pork roight now and this bread would be good for it too.

This is wonderful bread and I still have some I just un-thawed to go with my smoked meat and 2 mustard's, grainy and Dijon. Heaven!

Now I just botched this recipe by adding dehydrated onions and not accounting for the extra water and ended up with a couple of sloppy throw away loaves and would love it if you could pm me your formula. I understand we do not publish ITJB recipes on this site out of respect to the authors.

Thanks again for the link Ian, Waiting on the second build to go into the fridge and will bake tomorrow. Perfect timing to use up some of the white rye that has been sitting around for a bit. Strange stuff to work with. I tend not to use it much and stick with the whole rye flours.

Look forward to hearing how it comes out. Since I recently bought a Nutrimill I have started to use my own flour and for this last bake I used only the freshly ground rye instead of the white rye. I really like the way the freshly ground rye behaved in the dough and how it tasted.

You may want to check that formula. I have issues with the caraway. First my caraway is only 10 grams per tablespoon. Second you have 4 tablespoons of caraway listed (once again the grams are real high) then in the process it says to put in 2 tablespoons of caraway then there is no more mention of what to to with the other 2 tablespoons.

I like caraway but I still cut back the amounts but could still be a bit heavy.

That looks like it came out great. Caraway is certainly a unique flavor that can be overpowering. I wish I had a nice slice about now. I'm in Indiana awaiting a flight to Chicago and then home to NY if I'm lucky.

there never is any excuse for the sorry ass rye breads that one can buy in the supermarket. They now got these self baking machines in German supermarkets where you have to put put the pre-baked loafs inside and they use a microwave / deck combination of heat to finish baking that sorry excuse of an industrial bread. I don't even want to know what they put in that loaf.

Then again, I try to imagine the smell of your fresh baked loaf. I am never patient enough and just cut the first slice when it's out of the oven. Blame me on it but that's what I got to do when I smell the freshness of the loaf. then a bit of butter which just melts right away. And then some Munster on top of that :) Oh boy, onion bread and muster cheese, what a winning combination that must be. I also love the replace the liquids in my onion bread with beer. That is such a great combination, you ever tried that with this loaf?

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